BEST REFRIED BEANS
I used a couple of the other recipes on here for a guideline and did my own thing. It turned out so well that I thought I would share this recipe for the best refried beans. Top with grated cheese if desired. Enjoy with chips, in a burrito, etc.
Provided by anewshootingstar
Categories Side Dish
Time 9h50m
Yield 8
Number Of Ingredients 12
Steps:
- Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
- Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours.
- Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 30.9 g, Fat 0.9 g, Fiber 7.6 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 295.1 mg, Sugar 2.4 g
THE BEST HOMEMADE REFRIED BEANS
These are the Best Refried Beans Ever, and they only take about 15 minutes to make! You'll never go back to canned again. To make homemade refried beans, you'll need bacon (and the grease), onion, some canned (or cooked) pinto beans, spices, chicken broth, and I love adding fresh cilantro for a boost of fresh flavor.
Provided by Elizabeth Lindemann
Categories Side
Time 15m
Number Of Ingredients 8
Steps:
- In a heavy skillet (I used a cast iron one), fry the 2 slices bacon until crispy on medium high heat. Remove the bacon and set aside. Chop into small pieces when cooled.
- Meanwhile, the diced onion to the bacon grease in the skillet; sauté until soft and slightly browned (about 2 minutes).
- Add the chili powder (1 teaspoon) and cayenne pepper (1/4 teaspoon); stir to coat the onions.
- Add the drained and rinsed pinto beans and chicken stock (1/2 cup). Use a potato masher (or a fork) to mash the beans to desired texture, then stir to incorporate with the liquid.
- Continue heating until heated through. It may seem pretty watery at this point. If there is too much liquid, continue heating until some of the liquid has evaporated, until you reach the desired consistency, stirring frequently, keeping in mind the beans will thicken additionally as they cool.
- Stir in cilantro (1/4 cup) if using, the chopped bacon, and season with salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 142 kcal, Carbohydrate 18 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 474 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
THE "BEST" REFRIED BEANS
I love this recipe, plus if you increase the amount of beans, you don't have to use them all for the recipe, the leftover beans are good to freeze and make refried beans in the future.
Provided by Mebriella
Categories Beans
Time 4h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place pinto beans and garlic in crockpot and cover with water.
- Cook beans until tender, usually 3 hours on high.
- In a large saucepan, melt the bacon grease on medium heat.
- Add DRAINED beans to saucepan, do not discard the bean broth though.
- Mash the beans with a mashed potato masher, you can make the beans as lumpy or as smooth as you wish.
- Once they are mashed to your liking, add the butter.
- Add enough bean broth to the mashed beans. You can add more if you like your beans close to the runny side, or less broth if you like your beans nice and thick.
- Lastly season with salt/pepper to your liking.
- ENJOY!
Nutrition Facts : Calories 89.9, Fat 4.3, SaturatedFat 2.1, Cholesterol 7.1, Sodium 20.5, Carbohydrate 9.8, Fiber 3.4, Sugar 0.1, Protein 3.4
REFRIED BEANS
Heat up a skillet for Ellie Krieger's healthier Refried Beans recipe from Food Network, a classic Mexican side dish seasoned with chili powder and cilantro.
Provided by Ellie Krieger
Categories side-dish
Time 19m
Yield 4 (1/2 cup) servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.
REFRIED BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the cooking process. The beans are done when they're fork tender, without much bite.
- Add the chili powder, salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired.
- Heat the fat in a large skillet and cook the onions until translucent. Add the beans to the skillet and mash them until they're the consistency you want. Stir and cook them until heated, then add the grated cheese. Top with the jalapenos.
REFRIED BEANS
Simple, delicious refried beans are great as a side dish, or as the perfect addition to your tacos and nachos.
Provided by Valerie Bertinelli
Categories beans,Mexican,side
Time 35m
Yield 21/4 servings
Number Of Ingredients 12
Steps:
- Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
- Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
- Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.
FRIJOLES REFRITOS (REFRIED BEANS)
An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.
Provided by Fred Guevara
Categories Side Dish
Time 6h18m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
- Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g
AUTHENTIC REFRIED BEANS
Make and share this Authentic Refried Beans recipe from Food.com.
Provided by sloansmom williams
Categories Black Beans
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put beans and water into Dutch oven.
- Soak at least six hours.
- Pour beans into colander and rinse thoroughly.
- Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder.
- Bring to a boil.
- Cover and reduce heat, simmering for about four to six hours.
- Stir occasionally.
- You'll know when the frijoles are done because they'll be very tender.
- Mash until about only half are left whole.
QUICK AND EASY REFRIED BEANS
When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious.
Provided by MarasFlourpower
Categories Side Dish Beans and Peas
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat canola oil in a heavy skillet over medium heat.
- Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
- Smash garlic cloves in skillet with a fork.
- Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
- Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 16.1 g, Fat 5.6 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 323.2 mg, Sugar 0.3 g
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